Last year, my husband and I spent 2 months travelling in Southeast Asia, explored Thai, Vietnam, Cambodia, Singapore, etc and had a wonderful time. The most impressive thing in my mind was their various and wonderful culinary background, especially Thai and Vietnamese cuisine. They use fresh ingredients as well as have beautiful colors and much sour and spicy flavor, which would attract to you at first sight. In fact, most of these courses are gluten free recipes, which may supply healthy meals for your family.
My husband and me still remind and discuss the wonderful courses that we enjoyed throughout the tour. We took a plan to revisit our favorite countries next summer. To be honest, I miss and desire some Thai or Vietnamese dishes at times. Unfortunately, there is no restaurant, where we find Southeast meals nearby. I could not wait next trip, thus, I decided to looking for some Asian dish recipes and cook on my own. I saw the Pad Thai recipe that was share on my facebook friend’s wall. This recipe seemed to be quite similar to the Pad Thai we had eaten. I was extremely glad to get it.
Pad Thai noodle is just one out of hundred delicious street foods you could enjoy in Southeast nations but it owns many popular features of Asian cuisine. I did not encounter any considerably difficulty in making it. The recipe gave a specific direction with clear steps. The only trouble is that fish sauce may be not easy to find in some regions. I made a pad Thai attractive and good though it was not great as authentic one in Thai. Anyway, it is a new and nutritious treat you should try cooking. It is impossible to become one of easy dinner ideas, even of distinctive Christmas recipes if you always want to create an inspired meal.
- 8 ounces uncooked rice noodles
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons gluten free fish sauce
- 1 to 2 tablespoons fresh lemon juice
- 1 tablespoon ketchup
- 2 teaspoons sugar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 1 boneless skinless chicken breast, chopped
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 3 ounces small raw shrimp, peeled
- 2 cups fresh bean sprouts
- 3/4 cup shredded red cabbage
- 1 medium carrot, shredded
- 3 tablespoons minced fresh cilantro
- 2 tablespoons chopped unsalted dry-roasted peanuts
Place noodles in medium bowl. Cover with hot water, let stand 30 minutes or until soft. Drain well. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
Heat oil in work or large nonstick over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles, cook 1 minute. Add shrimp, cook about 3 minutes or just until shrimp turn pink and opaque. Stir in fish sauce mixture, toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.